Monaco Chicken Picnic

Super savory chicken marinated and seasoned with special spices make this chicken the best. Its made with fresh thyme and rosemary. Here is the delicious recipe.

Monaco-Style Roasted Herb Chicken

A rustic yet refined Mediterranean classic.

• Main: 1 whole high-quality farm-raised chicken (approx. 3.5 lbs).
• Vegetables: 4-6 fresh artichoke hearts (cleaned and halved), 1 cup cherry tomatoes, and ½ cup assorted Mediterranean olives (Lucques and Niçoise preferred).
• Aromatics: 1 head of garlic (cloves smashed), 2 large shallots (halved), and a generous bundle of fresh thyme and rosemary.
• Fats & Seasoning: 4 tbsp unsalted butter (room temperature), 3 tbsp high-quality herb-infused olive oil, and coarse sea salt to taste.

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1. Prepare the Aromatics:
   • Tuck half of the garlic, shallots, and half of the fresh herb bundle inside the chicken cavity.
   • Rub the exterior skin thoroughly with the softened butter and sea salt.
2. Infuse with Herbs:
   • Finely chop the remaining thyme and rosemary and mix with the herb-infused olive oil.
   • Brush this mixture over the chicken skin to ensure a deep herbal crust.
3. The Roasting Process:
   • Preheat your oven to 190°C (375°F).
   • Place the chicken in a heavy roasting pan or cast-iron skillet.
   • Roast for approximately 45 minutes, basting occasionally with the pan juices.
4. Add the Garnish:
   • Remove the pan briefly and scatter the artichoke hearts, cherry tomatoes, olives, and remaining garlic around the chicken.
   • Return to the oven for another 20–30 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the vegetables are tender.
5. Rest and Serve:
   • Let the chicken rest for at least 15 minutes before carving.
   • Serve on a warmed platter, spooning the pan juices and roasted vegetables on the meat.

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Monaco super classic dining!